August 26, 2010
Save some summer vegetables for autumn soups There are certain soups that transcend trendy and become real heirloom favorites. The soup recipes I’m sharing today fit those criteria. They are the ones that are my most popular. Now I know it may be too hot to make them now, but tuck these jewels away – autumn isn’t far away!
Rita’s 30-minute vegetable soup
One of my most requested recipes, this is a favorite with kids and adults. Also, throw in any stray vegetables lurking in the fridge. Ditto with extra cooked pasta or rice. And if your family does-
Rita Heikenfeld Rita’s kitchen
n’t like s p i c y soup, use regular canned d i c e d tomatoes. Pass plenty of cheddar or Parmesan.
l pound lean ground beef: sirloin or ground round 1 generous cup chopped onion 1 teaspoon garlic 1 jar, 20-30 oz. chunky garden style pasta sauce 2 cans beef broth Water to taste (start with 1 soup can of water and go from there)
1 can, 10 oz., chopped tomatoes and chilies 1 pound or so frozen mixed vegetables, thawed if you have time Several handfuls any fresh greens (opt.) Cheddar or Parmesan for garnish Sauté meat, onion and garlic together in large stockpot. “Sauté” simply means browning the meat with the onion and garlic. Drain any fat. Now add everything else but the greens. If you have the 30 oz. jar of pasta sauce, add almost all but taste before adding the rest. Bring to a boil and let simmer for 20 minutes or until veggies are tender.
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Tony Palazzolo’s version of Frisch’s vegetable soup
“A result of over a dozen attempts, and I think it is very close to Frisch’s,” wrote Tony, an Anderson Township reader. The last time I made this, I used about a pound of frozen mixed vegetables for the peas, corn, beans and lima beans. I also omitted the fresh carrots, since carrots were included in the frozen mixed vegetables. I used quick cooking barley and brown rice, as well. 4 tablespoons vegetable oil 1 cup onion, diced 1 ⁄2 cup each diced: carrots, celery 1 ⁄2 cup each frozen vegetables: peas, corn, cut green beans, baby lima beans (can use canned baby limas) 1 can, 14.5 oz, diced tomatoes with juice 2 quarts beef broth 1 quart water 1 ⁄2 teaspoon each thyme, garlic powder
⁄4 teaspoon black pepper 1 cup potato, diced 1 ⁄4 cup pearl barley 1 ⁄4 cup long grain rice Salt to taste
In a large soup pot, sauté onion, carrot, and celery until onion is soft but not browned, about 10 minutes. Add rest of ingredients except potato, rice and barley. Bring to boil and lower to simmer partially covered for 30 to 45 minutes. Add potato, rice and barley, bring back to boil, lower to simmer, partially covered, for another 30 minutes or until potato, rice and barley are done. Add salt and pepper.
Amy Tobin’s Italian wedding soup
Amy is a friend and colleague who is well known for her creative entertaining skills. This soup is so good.
4 cups escarole, cleaned and cut crosswise into 1inch strips 11⁄2 large carrots, chopped 12 cups chicken stock 4 ounces ditalini or tubetti, or other small pasta Freshly grated Parmesan Meatballs*
⁄2 pound ground veal or beef 1 ⁄2 cup plain breadcrumbs 1 ⁄2 cup freshly grated Parmesan cheese 1 ⁄4 cup grated onion 1 large egg 1 ⁄2 teaspoon salt Freshly ground pepper, to taste Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. *To make the meatballs: Combine ground meat, breadcrumbs, cheese, onion, egg, salt and pepper. Shape into tiny balls, less than 1 inch in diameter. When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with cheese. Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
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Toss in greens and cook until just wilted, about a minute more.
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Published on Aug 26, 2010
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